Name: Zesty Slow-Cooker Italian Pot Roast
Total time: 45 min
Yield: 6
Ingredients: 2 cups fresh OR frozen whole baby carrots; 2 1/2 pounds beef bottom round roast or 0 lb. beef chuck pot roast; 1 stalk celery, cut into 1; 1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup; 1 teaspoon each dried basil leaves, dried oregano leaves and dried parsley flakes, crushed; 1/2 teaspoon ground black pepper; 1 medium Italian plum tomato, diced; 4 medium potatoes, cut into quarters (4 cups); 1 tablespoon chopped roasted garlic * or 1 tbsp. garlic; 1 teaspoon vinegar; 1/2 cup water

Ingredients

Servings 6

1536 gbaby carrots
6.8 kgsbeef bottom round roast
6 stalkcelery
1828.5 gcampbell's® condensed tomato soup
6 tspbasil leaves
3 tspsground pepper
6 mediumplum tomato
24 mediumpotatoes
6 Tbsproasted garlic
6 tspvinegar
709.8 mlwater

Instructions

PLACE potatoes, carrots, celery and tomato in 3 1/2-qt. slow cooker. Season roast with pepper and place on top. MIX soup, water, pepper, garlic, basil, oregano, parsley and vinegar.
Pour over all. COVER and cook on LOW 10 to 12 hr. or until done.** TIP: For thicker gravy, mix 1/4 cup all-purpose flour and 1/2 cup water.
Remove roast from cooker. Stir flour mixture into cooker, cover and cook on HIGH about 10 min. or until mixture boils and thickens. *To roast garlic, place whole garlic bulb on piece of aluminum foil.
Drizzle with vegetable oil and wrap. Roast at 350F. for 45 min. or until soft. Peel and chop garlic. **Or on HIGH 5 to 6 hr.

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